28min 4 ppl
Beef Kway Teow Soup
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 7 steps
Medium: 31–60 min or 7–12 steps
426 kcalper person
Protein 30g
Carbs 45g
Fats 14g
About this dish
A Teochew-style beef soup, thin slices of beef cooked briefly in a peppery beef broth and ladled over silky flat rice noodles with beansprouts, chives and crispy shallots.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Beansprouts100 g
- Chinese Chiveschopped15 g
- Fresh Gingerjulienned15 g
Meat & Poultry
- Beef Sirlointhinly sliced300 g
Tins & Jars
- Beef Stock1 l
Dried Goods
- Rice Sheet Noodles400 g
- Crispy fried shallots15 g
Spices & Seasonings
- White pepper3 g
Oils & Condiments
- Light soy sauce20 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Ladle
Method
1
Slice the beef thinly against the grain and julienne the ginger.
Approx. 8 minutes
2
Bring the beef stock to a simmer in a large saucepan with the ginger and white pepper.
Approx. 5 minutes
3
Blanch the rice sheet noodles and beansprouts briefly in boiling water, then divide between bowls.
Approx. 6 minutes
4
Lower the sliced beef into the simmering stock and cook for 2 minutes until just cooked through.
Approx. 2 minutes
5
Insert a meat thermometer into a slice of beef; it must read at least 63 degrees Celsius before serving.
Approx. 3 minutes
6
Season the broth with light soy sauce.
Approx. 3 minutes
7
Ladle the hot broth and beef over the noodles and top with chives and crispy fried shallots.
Approx. 5 minutes
